Lop

4 chicken breast, ground
3 cloves garlic, minced
2 Tbsp oil
Oyster sauce
Red Rooster sauce
1 bunch cilantro, minced

Cook ground chicken in oil and garlic. Add cilantro. Add Oyster sauce (1-2 cups) and Red rooster sauce to taste. Red rooster sauce is spicy so use in moderation.

Serve with sticky rice & peanut sauce

Peanut Sauce

Peanut Sauce

1 cup water 

2/3 cup smooth peanut butter 

2 cloves garlic, minced 

2 Tbsp brown sugar 

1 1/2 Tbsp lemon juice 

1 Tbsp soy sauce 

1/2 tsp red curry paste 

 In a small sauce pan combine the water, peanut butter and garlic. Cook over medium heat until boiling. Remove from heat and stir in the remaining ingredients. Let cool to room temp. Delicious with pad thai, lop, steamed cabbage.

Chocolate Mint Swirls

1 cup powdered sugar
2 sticks butter
2 eggs
12 oz mint chocolate chips

Melt and cool chocolate. Cream sugar and butter. Add one egg at a time and beat for 5 minutes each. Mix in cooled chocolate. Use cake decorating bag and squeeze into mini-cups. Refrigerate.

This is a great recipe for around the holiday season. It makes a TON of mini mint swirls.

If you don't have mint chocolate chips you can add mint seasoning to regular chocolate chips and let sit for 24 hours before using.

Clam Chowder

Clam Chowder

2 cans minced clams 

1 cup diced celery 

1 quart half and half 

1/2 cup flour 

1 c finely diced onions 

2 cups finely diced potatoes 

3/4 cup butter 

1 1/2 tsp salt pepper to taste 

 In a small sauce pan cook juice from clams and all vegetables. Add water to cover. In a large pan melt butter and add flour gradually stirring for 1 minute. Add half and half. Stir until thick and smooth. Add clams, vegetables, salt and pepper. Do not drain vegetables. Stir until well blended. Serve hot with french bread.

Gernam Chocolate Upside-down cake

1 german chocolate cake mix made up per box directions
1 c pecans
1 c coconut
8 oz cream cheese
1 c melted butter
2 c powdered sugar

Preheat oven to 350. Grease and flour a 9x13 pan. Mix cream cheese, butter and powdered sugar together, set aside. Sprinkle pecans and coconut in greased 9x13 pan. pour cake mix over top. Spoon cream cheese mixture on top of batter leaving about 1" around the edges. Bake about 1 hour or until cake doesn't jiggle.

Molten Butterscotch Cakes

6 tsp gram cracker crumbs
1 cup butterscotch chips
2/3 cup butter
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1/2 cup flour

Preheat oven to 425. Grease and flour bottoms and sides of 6-6oz. custard cups. Sprinkle 1 tsp cracker crumbs onto bottom and sides of each cup. In a medium sauce pan melt butterscotch chips and butter over medium heat stirring constantly. Remove from heat and cool slightly.
In a large bowl beat all eggs until well blended. Beat in brown sugar. Beat in butterscotch mixture, and flour until well blended. Divide evenly among custard cups place on a cookie sheet with sides.
Bake 12-14 minutes or until sides are set and centers are still soft. Let stand 3 minutes, run a small knife or metal spatula along sides of cake to loosen. Serve warm.

*550 calories per cake!!
*can substitute other flavor of chips... chocolate, peanut butter, mint chocolate chip!
*once cooked the tops will be puffed and cracked, but centers will still be gooey!

Honey Glazed Chicken

2 chicken breasts, cubed
1/4 cup flour
1 tsp seasoning salt
1 Tbsp oil
1-2 Tbsp honey

Mix flour and seasoning salt in bowl. Add chicken and stir to coat. Heat oil in pan, add chicken and saute. Once cooked thru drizzle with honey, stir, cover, turn off heat. Let sit for 5 minutes stirring occasionally.